Shepherd5
Well-Known Member
My first all-grain! I brewed this 9 days ago, made a nice yeast starter and it fermented actively for about 7 days. This is now day nine and it is slowing down to a bubble every 15 to 20 seconds. Everything went pretty much by the book, hit all my temps, etc. My OG was 1.079.
There are different versions of this recipe floating around, so I was wondering what you all think of it:
Pliny The Elder
By SaveTheAles
Target OG: 1.074
Target FG: 1.014
IBUs: 95-100 (despite the IBU calculator results)
ABV: 7.95%
SRM: about 7-8
The following grain amounts are based on collecting a pre-boil wort size of 8.0 gal. The corresponding Promash batch size is 6.2 gal and assumes 75% efficiency. With a vigorous 90 min. boil, losses due to evaporation, hop absorption, and transfers, the final amount should be close to 5 gal.
Malt Bill
13.3 lbs. Pale North American 2-row
1.1 lbs. Dextrose (aka corn sugar)
.94 lb. Carapils (aka dextrin)
.32 lb. Crystal 45L
Hop Bill
(Use all whole flowers; only exception is Simcoe if cant find them whole)
1.50 oz. Chinook 13.0% Mash Hops
2.75 oz. Warrior 15.6% 90 min.
.50 oz. Chinook 13.0% 90 min.
1.00 oz. Simcoe 12.0% 45 min.
1.00 oz. Columbus 14.3% 30 min.
2.25 oz. Centennial 9.1% 0 min.
1.00 oz. Simcoe 12.0% 0 min.
3.25 oz. Columbus 14.5% (Dryhop 2 weeks)
1.75 oz. Centennial 9.1% (Dryhop 2 weeks)
1.75 oz. Simcoe 12.0% (Dryhop 2 weeks)
1.Mash grains with Chinook Mash Hops at 150-152 for 60 min.
2. Collect 8 gal. of wort.
3. Boil 90 min., adding hops at times indicated.
4. Chill to 68F and transfer to fermenting vessel.
5. Oxygenate with two separate 20-30 sec. bursts of O2.
6. Pitch large starter (2L or more) of WLP001 CA ale yeast.
7. Ferment at 68F for 1 week.
8. Transfer to secondary and add dryhops.
9. Secondary at 68F.
10. Wait two weeks.
11. Keg or bottle.
Questions:
1.) I used pellet hops in this. Will it still be ok?
2.) Fermentation temperature was between 70 and 73 F which might have been a bit too high. Will this temperature cause off flavors? The thing is, my first three brews were all fermented about the same temp, 68 - 73 F, in that range, and they came out fine. I have read that fermentation temp is very critical, but how much flexibility is there really?
3.) I am getting ready to transfer to secondary in a couple days and then dry hop. Should I use hop bags, and just drop them in?
There are different versions of this recipe floating around, so I was wondering what you all think of it:
Pliny The Elder
By SaveTheAles
Target OG: 1.074
Target FG: 1.014
IBUs: 95-100 (despite the IBU calculator results)
ABV: 7.95%
SRM: about 7-8
The following grain amounts are based on collecting a pre-boil wort size of 8.0 gal. The corresponding Promash batch size is 6.2 gal and assumes 75% efficiency. With a vigorous 90 min. boil, losses due to evaporation, hop absorption, and transfers, the final amount should be close to 5 gal.
Malt Bill
13.3 lbs. Pale North American 2-row
1.1 lbs. Dextrose (aka corn sugar)
.94 lb. Carapils (aka dextrin)
.32 lb. Crystal 45L
Hop Bill
(Use all whole flowers; only exception is Simcoe if cant find them whole)
1.50 oz. Chinook 13.0% Mash Hops
2.75 oz. Warrior 15.6% 90 min.
.50 oz. Chinook 13.0% 90 min.
1.00 oz. Simcoe 12.0% 45 min.
1.00 oz. Columbus 14.3% 30 min.
2.25 oz. Centennial 9.1% 0 min.
1.00 oz. Simcoe 12.0% 0 min.
3.25 oz. Columbus 14.5% (Dryhop 2 weeks)
1.75 oz. Centennial 9.1% (Dryhop 2 weeks)
1.75 oz. Simcoe 12.0% (Dryhop 2 weeks)
1.Mash grains with Chinook Mash Hops at 150-152 for 60 min.
2. Collect 8 gal. of wort.
3. Boil 90 min., adding hops at times indicated.
4. Chill to 68F and transfer to fermenting vessel.
5. Oxygenate with two separate 20-30 sec. bursts of O2.
6. Pitch large starter (2L or more) of WLP001 CA ale yeast.
7. Ferment at 68F for 1 week.
8. Transfer to secondary and add dryhops.
9. Secondary at 68F.
10. Wait two weeks.
11. Keg or bottle.
Questions:
1.) I used pellet hops in this. Will it still be ok?
2.) Fermentation temperature was between 70 and 73 F which might have been a bit too high. Will this temperature cause off flavors? The thing is, my first three brews were all fermented about the same temp, 68 - 73 F, in that range, and they came out fine. I have read that fermentation temp is very critical, but how much flexibility is there really?
3.) I am getting ready to transfer to secondary in a couple days and then dry hop. Should I use hop bags, and just drop them in?